Highly spiced and a touch sweet, this falafel can be made with other fall squash, such as butternut or delicata.
Recipe information
Yield
8 Servings
Ingredients
8
¼
½
1
3
2
2½
1
½
½
Special Equipment
Need to make a substitution?
Preparation
Step 1
Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven with some slightly larger pieces of chickpeas mixed throughout), about 1 minute. Scrape into a large bowl.
Step 2
Pulse squash, onion, and garlic in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, ras-el-hanout, salt, baking powder, pepper, and cinnamon. Form into ping-pong–size balls.
Step 3
Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels to drain and let sit 5 minutes.
Step 4
Serve falafel with salad, tahini sauce, and pita.
Step 5
Do Ahead: Falafel mixture can be made 5 hours ahead. Keep tightly covered at room temperature. When ready to fry, stir to loosen mixture and form into balls.